Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.
We live in a blessed age. Many of us haven’t even heard of wars, let alone lived one through. We have no idea about food shortages, forfeiture or rationing.
It seems that in times of a looming crisis, our biggest worry to have enough toilet paper for a lifetime. Interestingly enough no one seemed to be worried about pharmaceuticals running short and stocking up on them nor buying up seeds to dig up the lawn to plant vegetables for survival.
When the toilet paper craze went down, the baking craze hit the flour shelves empty along with fresh yeast and vanilla next in the line.
Judging by the social media trends if there were a real war, we could have fed our army with sour dough bread for a year. Instead, it just went into the trash can, feeding raccoons and stray dogs.
It doesn’t really sound like a patriotic contribution to any war effort but it’s not our fault to be unprepared for crisis situations. We haven’t been thought at school how to behave in unforeseen chain of events.
What does the label say?
We have been taught to always read the label, though. Who would have thought that buy one get one free offer come so handy, right? Just when we have to stock up on goods, our favorite snack is on sale. It’s like hitting the jackpot.
Unfortunately, no label said buy it in crisis situations, so we were left trailing between the aisles on our own in the midst of a crazy shopping center with the enormous responsibility resting on our shoulders to stock up for the survival of our family.
Luckily, we managed it alright, even if that meant filling up an extra shopping car with potato chips only. After all Scotland was cleared from scurvy after potato was introduced to Britain from the Americas, it’s practically a healthy food, right?
What are the essentials?
It seems that the food industry did not only fail us by not labeling essential food but weren’t even prepared to provide it in sufficient numbers. It’s like they weren’t aware of that it’s a crisis situation and we need to stock up on essential items to survive.
We may understand that flour runs short or dried pasta gets emptied from the shelves but how come fresh yeast gone missing, seriously? Manufacturers should have a fortress built into a mountain packed with yeast cubes ready to be used in situations like this.
Not like vanilla suppliers were any better taking care of the society. We were left staring at empty shelves of vanilla, pondering the worth of our life if we can’t bake with it.
How to survive?
What doesn’t kill us makes us stronger though, but nothing prepared us for the shock that we encountered when fearfully dragged ourselves to the chocolate aisles. The irresponsibility’s of chocolate manufacturers was even bigger of an outrage than the initial shock, though. Not only sugar free baking chocolate was missing but missing for days or at some shops it was missing for weeks.
Luckily, those who were learnt in the art of kitchen survival techniques didn’t have to suffer through the agonizing times completely empty handed as there is a way to make chocolate at home.
Unfortunately making Lindt quality chocolate is far from our home kitchen abilities as it needs special Conching device (invented by Lindt in 1978) but making chocolate for baking should be a breeze.
Should we go completely natural?
Our only problem should be picking the right ingredients as cocoa butter that is essential for chocolate making is widely used by the cosmetics industry. There are many people who like to make their own soap or body care stuff, use cocoa butter as a main ingredient.
Cocoa butter made for cosmetics industry is deodorized to remove some of the color and strong chocolate smell that -however delicious- can be undesirable in beauty products.
It doesn’t mean that deodorized cocoa butter is not edible as there are used of it in the food industry like making white chocolate but when purchasing such products make sure they are food grade. If in doubt, ask the seller if their product is apt for consumption but a nutritional label on the packaging is a good indication that it meant to be used as food ingredient.
For normal chocolate, we can simply buy the natural unrefined version of cocoa butter. Given of course that people haven’t decided to be home chemist instead of bakers this time and buy them all up for making soap.
Natural cocoa butter shouldn’t be treated with any non-food grade materials but still, to stay on the safe side always read the label.
Ingredients
- 3½ oz / 100g Cocoa butter
- 3 tablespoon / 20g Cocoa
- 1½ tablespoon / 15g Erythritol or sweetener of choice (powdered)
How to make Low carb keto chocolate
- Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.
- Melt the cocoa while stirring every now and then until we get a uniform mixture. Taste the chocolate and add sweetener if necessary. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.
- In case we are making chocolate with nuts, grind the nuts if desired.
- Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.
- If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.
- We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.
- Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.
- Remove the chocolate from the form or parchment paper.
- Cut it up if desired and serve.
Enjoy!
FitttZee
©
Low Carb Keto Chocolate Recipe
Ingredients
- 3½ oz / 100g Cocoa butter
- 3 tablespoon / 20g Cocoa
- 1½ tablespoon / 15g Erythritol or sweetener of choice powdered
Instructions
- Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.
- Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.
- In case we are making chocolate with nuts, grind the nuts if desired.
- Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.
- If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.
- We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.
- Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.
- Remove the chocolate from the form or parchment paper.
- Cut it up if desired and serve.
Notes
Pin now, Enjoy later!
